Note: The original recipe posted in May 2017 has been updated with detailed step by step photos.

These Instant Pot Chicken Tinga Tacos are our family favorite. Best part is that we can make the shredded chicken ahead of time, since the flavors only get deeper and earthier over time.

Serve these Chicken Tinga Tacos with crunchy, colorful toppings such as shredded purple/green cabbage, corn, red onions and cilantro, generous sprinkle of favorite mexican cheeses: pepper jack, cotija or queso fresco. Then, add a dollop of creamy guacomole or this incredibly delicious Cilantro Jalapeno Sauce AKA “Crack Sauce” from my favorite blogger – Palak Patel. This addicting & versatile sauce needs a few basic ingredients and is ready in under 5-mins. Check out more recipes using this sauce on The Chutney Life.

What is Tinga?

Tinga is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. It is made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo sauce sliced onions and garlic. Often, it is served on a tostada and accompanied by a layer of refried beans, and you can top it with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa.

Our favorite Mexican Cheeses to sprinkle over Tinga:

Cotija – Aged cheese made with cow milk, is mild, salty and crumbly

Queso Fresco – Fresh cheese made with cow milk is similar to feta and has a salty-sour kick

Expert Advise – Although, I LOVE making this Chicken Tinga recipe in the Instant Pot, it will also work great in a slow cooker or stovetop. Just adjust the timings so that the chicken is cooked soft and can be easily shredded!

Why we love this incredibly delicious Chicken Tinga:

EASY to make and can be made-ahead

Crowd pleaser, no-fail recipe

Gluten free with corn tortillas

Can be made low carb by serving over chopped romaine

Instant Pot Chicken Tinga recipe step by step:

Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!

Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on, followed by diced tomatoes, chicken breasts, broth and salt. Then, pour the pepper puree over the chicken breasts. Following this, select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.

Allow 10 minutes of natural pressure release. Next, open the Instant Pot, take the chicken out and shred it using two forks. Afterwards, put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to desired consistency. Adjust salt and add cayenne pepper to taste.

To serve: Cook the corn tortilla directly over medium flame until it gets a few charr marks. Serve with cabbage, red onions, cilantro, guacamole, mexican cheese and squeeze of fresh lime!

If you love Mexican food like us, please check out our other favorite:

Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!

Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on. Add diced tomatoes, chicken breasts, broth and salt. Pour the pepper puree over the chicken breasts. Select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.

Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to desired consistency. Adjust salt and add cayenne pepper to taste.

To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, guacamole, mexican cheese and squeeze of fresh lime!

Recipe Video

Nutrition Facts

Chicken Tinga - Instant Pot

Amount Per Serving

Calories 562Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 102mg34%

Sodium 1070mg47%

Potassium 1091mg31%

Carbohydrates 41g14%

Fiber 9g38%

Sugar 4g4%

Protein 37g74%

Vitamin A 1275IU26%

Vitamin C 27.7mg34%

Calcium 293mg29%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

Just finished slurping this for dinner. Such an easy and flavorful recipe. I left everything in the instant pot, went to work and only had to shred the chicken and dry the sauce a bit when I came back. Happy tummy.

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Hi, I'm Archana: former software engineer, now full time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons